Paleo Classic Potato Hash
Dive into the vibrant, wholesome flavors of this Paleo Classic Potato Hash, a nutrient-packed twist on the beloved breakfast staple. This paleo-friendly recipe swaps traditional potatoes for naturally sweet, fiber-rich sweet potatoes, expertly sautéed in creamy coconut oil for a satisfying caramelized finish. Complemented by the colorful crunch of red and green bell peppers, savory yellow onion, and fragrant garlic, each bite is layered with irresistible aroma and texture. A sprinkle of paprika and sea salt enhances the hearty vegetables, while fresh scallions and parsley add a burst of herbaceous brightness. Ready in just 40 minutes, this easy, one-pan hash is perfect as a standalone meal or a crowd-pleasing side dish with your favorite paleo proteins.
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 tablespoons Coconut oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 2 large Garlic cloves
- 2 stalks Scallions
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the sweet potatoes into small cubes, approximately half an inch in size.
Remove the seeds and core from the red and green bell peppers and dice them into similar-sized pieces as the sweet potatoes.
Peel and chop the onion into small, uniform pieces.
Mince the garlic cloves and set aside.
Slice the scallions thinly, keeping the white and green parts separate.
In a large skillet, heat the coconut oil over medium heat.
Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften and brown.
Add the chopped onion and minced garlic to the skillet with the sweet potatoes. Cook for another 5 minutes until the onions become translucent.
Mix in the diced red and green bell peppers with the sweet potatoes and onions. Continue cooking for an additional 5 minutes until all the vegetables are soft and slightly charred.
Season the vegetable mixture with sea salt, black pepper, and paprika, stirring well to coat the ingredients evenly.
Add the white parts of the scallions to the skillet and cook for another 2 minutes.
Remove the skillet from heat. Sprinkle the chopped green parts of the scallions and fresh parsley over the top before serving.
Serve hot as a stand-alone dish or as a side with your favorite paleo main course.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.9 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
